Browning Reactions in Foods

Nath, Prerna; Pandey, Neha; Samota, Mahesh Kumar; Sharma, Kalyani; Kale, Sakharam; Kannaujia, Pankaj Kumar; Sethi, Swati; Chauhan, O. P.

doi:10.1007/978-981-19-4796-4_4

Cited by 9 publications

(6 citation statements)

References 161 publications

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“…The observed color changes could be attributed to catechin oxidation in the tea leaves. Catechins in the vacuole interact with polyphenol oxidase (PPO) and peroxidase (POD) in the cytoplasm, transitioning the color from green to brownish red [ 24 ]. Notably, the withering process in this study induced color changes, likely attributed to PEF pretreatment causing the disruption of the cell membrane and tonoplast.…”

Section: Resultsmentioning

confidence: 99%

Effects of Pulsed Electric Field Pretreatment on Black Tea Processing and Its Impact on Cold-Brewed Tea

Yeo,

Kim,

Shahbaz

et al. 2024

Foods

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This study applied pulsed electric fields (PEFs) to accelerate the withering and drying processes during cold-brewed black tea production. PEF pretreatment was administered at 1.0, 1.5, and 2.0 kV/cm electric field strengths, combined with varying withering times from 8 to 12 hr. During the 12-hour withering process, the redness value (a*) and total color change (∆E) of PEF-treated leaves significantly increased (p < 0.05). Furthermore, the homogenous redness of tea leaves during fermentation depended on the PEF strength applied. In addition, PEF pretreatment remarkably reduced the drying time, up to a 50% reduction at a 2.0 kV/cm field strength. Additionally, the 2.0 kV/cm PEF-pretreated black tea exhibited a notable 42% increase in theaflavin (TF) content and a 54% increase in thearubigin (TR) content. Sensory evaluation scores were highest for black tea that received PEF pretreatment at 2.0 kV/cm. These findings highlight the significant potential of PEFs in enhancing the efficiency of withering and drying processes while positively impacting the physicochemical and sensory properties of cold-brewed black tea.

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Section: Resultsmentioning

confidence: 99%

Effects of Pulsed Electric Field Pretreatment on Black Tea Processing and Its Impact on Cold-Brewed Tea

Yeo,

Kim,

Shahbaz

et al. 2024

Foods

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“…With storage time, this parameter slightly decreased in every system. Regarding the a * parameter, the formulations C (−2.48 ± 0.01/−2.40 ± 0.01) and F1(−2.81 ± 0.03/2.33 ± 0.01) turned reddish with time, probably as a result of the presence of sucrose, which could favor non‐enzymatic browning, 30 whereas F2 (−2.21 ± 0.01/−2.93 ± 0.01) turned greenish. Considering the b * parameter, C (22.75 ± 0.01/23.52 ± 0.01) and F2 (22.79 ± 0.02/23.49 ± 0.01) turned yellowish, whereas F1 (24.82 ± 0.02/21.99 ± 0.50) turned the opposite.…”

Section: Resultsmentioning

confidence: 99%

A multidimensional evaluation of the effects of sweetener selection and UV‐C treatment on orange juice and pectin‐based confectionery gels

Andreone,

Kozono,

Schenk

et al. 2023

J Sci Food Agric

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BACKGROUNDConsumers are seeking healthier alternatives to traditional confectioneries. They value the use of sugar replacers, more natural ingredients and/or environmentally friendly preservation technologies. UV‐C light is considered an emerging alternative to thermal pasteurization that leaves no residue and requires minimal energy. The present study aimed to investigate the effect of novel sweetener combinations and juice UV‐C assisted by mild heat treatment (UV‐C/H) on the physicochemical, microbiological, morphological, rheological and sensory properties of orange juice pectin‐based confectioneries stored at 5 ± 1 °C for 35 days.RESULTSFor orange juice processing, UV‐C/H (pilot‐scale Dean‐flow reactor; 892 mJ cm−2; 50 ± 1 °C) and thermal (T‐coil, 80 °C; 6 min) treatments were used. Low‐calorie confectionery gels were elaborated using the treated juices, low‐methoxyl pectin and various sweetener combinations. UV‐C/H and T‐coil effectively inactivated juice native microbiota. The proposed formulations, derived from a previous Box–Behnken optimization study, included partial (F1: 3%‐sucrose‐S + 0.019%‐rebaudioside‐A‐RA) or complete sucrose replacement (F2: 5.5%‐erythritol‐E + 0.019%‐RA), and one control (C:10%‐S). In general, the microbiota of the gels prepared with the UV‐C/H or T‐coil treated juices did not recover during storage. The physicochemical and mechanical parameters of the formulations were significantly influenced by the choice of sweetener and the duration of storage. The gel surface got smoother and had fewer holes when the sucrose level dropped, according to a scanning electron microscopy study. The UV‐C/H‐treated samples did not differ in acceptability, whereas the measured sensory attributes approached ideal levels. F1 and F2 showed distinctive temporal‐dominance‐of‐sensations profiles, mainly dominated by sweetness and orange taste, respectively. However, consumers perceived sourness and astringency in C during consumption.CONCLUSIONThe present study provides significant evidence in support of the development of confectionery gels F1 and F2 made from fruit juice treated by UV‐C light assisted by mild heat and combinations of sucrose‐alternative sweeteners. In terms of the properties investigated, these confectionery gels were comparable to, or even outperformed the full‐sucrose option. © 2023 Society of Chemical Industry.

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“…We point our attention to a different form of the heme protein that is meta-stable and highly reactive with oxygen because: i) the intensity seems correlated with the original 750 nm peak of Hb or Mb; ii) it was linked with hemoglobin in a previous article [ 35 ]; iii) lipids do not change their chemical structure in this temperature range; iv) proteins change their secondary structure [ 49 ] in this temperature range but this should cause only minor wavelength shifts; v) water presents a peak at 760 nm and 840 nm but it is much weaker compared to the ones measured; vi) we assume the absence of carbon monoxide in the tissue [ 50 ], so we exclude carboxyhemoglobin, vii) Ref. [ 50 ] notes the formation of NO-Mb in the presence of nitrous acid but we tend to exclude its presence; viii) Maillard reactions [ 51 ] are present at higher temperatures and are not influenced by oxygen.…”

Section: Discussionmentioning

confidence: 99%

Optical signatures of thermal damage on ex-vivo brain, lung and heart tissues using time-domain diffuse optical spectroscopy

Bossi,

Bianchi,

Saccomandi

et al. 2024

Biomed. Opt. Express

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Thermal therapies treat tumors by means of heat, greatly reducing pain, post-operation complications, and cost as compared to traditional methods. Yet, effective tools to avoid under- or over-treatment are mostly needed, to guide surgeons in laparoscopic interventions. In this work, we investigated the temperature-dependent optical signatures of ex-vivo calf brain, lung, and heart tissues based on the reduced scattering and absorption coefficients in the near-infrared spectral range (657 to 1107 nm). These spectra were measured by time domain diffuse optics, applying a step-like spatially homogeneous thermal treatment at 43 °C, 60 °C, and 80 °C. We found three main increases in scattering spectra, possibly due to the denaturation of collagen, myosin, and the proteins' secondary structure. After 75 °C, we found the rise of two new peaks at 770 and 830 nm in the absorption spectra due to the formation of a new chromophore, possibly related to hemoglobin or myoglobin. This research marks a significant step forward in controlling thermal therapies with diffuse optical techniques by identifying several key markers of thermal damage. This could enhance the ability to monitor and adjust treatment in real-time, promising improved outcomes in tumor therapy.

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Browning Reactions in Foods

Cited by 9 publications

References 161 publications

Effects of Pulsed Electric Field Pretreatment on Black Tea Processing and Its Impact on Cold-Brewed Tea

Effects of Pulsed Electric Field Pretreatment on Black Tea Processing and Its Impact on Cold-Brewed Tea

A multidimensional evaluation of the effects of sweetener selection and UV‐C treatment on orange juice and pectin‐based confectionery gels

Optical signatures of thermal damage on ex-vivo brain, lung and heart tissues using time-domain diffuse optical spectroscopy

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